Print Recipe

Chicken Lettuce Wrap

Servings: 8
Author: Sharon of Delishar.com

Ingredients

  • 700 g minced chicken
  • 1 large egg white
  • 1 tbsp corn flour
  • 1 tbsp Shao Xing wine
  • Ground white pepper to taste
  • 1 tbsp light soy sauce
  • {Sauce}
  • 1 tablespoon hoisin sauce*
  • 2 tablespoon oyster sauce*
  • 1 tablespoon light soy sauce*
  • 1 teaspoon sesame oil*
  • 1 tablespoon shaoxing wine*
  • 1 teaspoon corn flour*
  • 1/3 cup water*
  • {For Stir-frying}
  • 3 tbsp cooking oil
  • 4 cloves garlic minced
  • 2 teaspoon grated ginger
  • 2 scallion chopped
  • 5 shiitake mushrooms stemmed and diced
  • 3/4 cup chopped french beans
  • 1/4 tsp sugar
  • Butterhead lettuce leave to serve
  • 1 carrot shredded to garnish
  • Cilantro/coriander leaves to garnish

Instructions

  • Add chicken, wine, egg, corn flour, soy sauce, and sesame oil in a bowl.
  • Mix to combine, and allow to marinate for 30 minutes to overnight.
  • Whisk all the ingredients for the sauce marked * until corn flour dissolved.
  • Heat pan on medium high, and add 2 tablespoon of oil.
  • Add the chicken and stir-fry until no longer pink.
  • Remove chicken from the pan.
  • Add remaining oil, and stir-fry ginger, garlic, and scallions for 30 seconds.
  • Add mushrooms and french beans, then cook for a minute.
  • Pour in sauce mixture and chicken.
  • Toss to coat chicken in thickened sauce.
  • Serve with lettuce, carrot, and coriander

Notes

Adapted from Food Network Magazine